Since we are discussing a bit about storage, I took a few things out of my off-site storage, which apparently is kept at 60'F and 73% humidity. I mentioned before that the humidity level at the off-site was at 60%, and apparently this is not the case.

The reason I took these beengs out is to do a side-by-side visual and tasting comparison with the same teas I keep at home, where I keep my pu'er teas in a closed cabinet with a bowl of water in the corner to keep things less dry. Btw, I don't keep the '05 YQH Yiwu Chawang at home, so it's alone in the photos below.

I haven't tasted these beengs side-by-side yet. So first, here are the photos I have taken of them for comparison. The whole (untouched) beengs are the ones from off-site and I place them on the right side and on the bottom when the cakes are stacked together. So, the ones from home are always on the left side or on the top when stacked.

Let me know what you think from these visual hints. I have some thoughts, but I'd rather hear yours first, if you have a moment to spare. Thanks.

Unfortunately, the beengs from the home storage have retained a lot more oil.

As mentioned in the chat earlier, 73% RH at 60F is fairly dry compared to the baseline for puer storage, due to the 'relative' nature of humidity. Colder air can hold less water. Probably, with your water bowl and slightly higher temps in the house, the actual moisture content there is greater. Breezy airflow can also contribute to drying out the surface of the cake, my collection is pretty buttoned up in a wooden chest unless I am fishing something out.

I have my fingers crossed that the off site cakes taste great, I don't think they will be bad. But in my view, what is lost can't be brought back, with respect to the oil.

It will be quite an exercise to do a side-by-side tasting of these teas, but I will start on Monday or Tuesday. For better or for worse.

In the meantime, I have been trying out the 2012 Spring Yibang "Big Tree Forest of Wu Family" pu'er. I will have to try it out a few more times before feeling sure about it. Nevertheless, I was pretty charmed by it.

Today I tasted the 2005 Yanqinghao Yiwu Chawang that I took out of my offsite storage a few days ago (see several posts above dated Oct. 13, '12 on the subject and the tea in question). Admittedly, I was quite nervous on what to expect out of it. A flat, lifeless tea?

This initial tasting, to my relief, showed that the tea is very much alive: full of taste and aromas, acidity, viscosity/mouthfeel, and clean subtle energy. I loved it.

If the other teas from the offiste are showing as well as this one, I should think to send them back to bed again without hesitation. It's too early to draw that conclusion, however.

4 days of being at home (the tea, I mean), can we now see any visual differences between the home vs. the offsite storage? If yes, which one is from the offsite storage? This photo was taken mere minutes before this post.

(The previous side-by-side photos were taken ~1 hour after being taken out of storage.)

shah82 wrote:Not surprised, I find that it can be a very low key LBZ. Be interested to know what exactly makes you underwhelmed. Tasteless, no qi, no aroma?

Tastes and smells like boiled green vegies. Mostly low and medium notes, no high notes. And where is that famous LBZ kick-to-the-head energy? Not there. Don't even feel much or any in the chaqi department. Maybe it's just my tea, but if I were asked to pay $600 for this, I would say no thanks.

Sorry Shah82, I didn't mean to pan your favorite tea. I keep 4 beengs of this, so it's a bit of a disappointment for me.